Category: Blog

Chef Babette’s Carrot “Tuna” Salad

What a great way to use the pulp left over from making carrot juice! This plant-based take on tuna salad tastes great as a dip for celery sticks or tortilla chips, as a filling with corn-based taco shells or sprouted-grain bread, or as a delicious topping for a hearty salad.

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Wild Rice

We prefer wild rice—technically not a grain but rather the seed of an aquatic grass—over white rice, which is refined and can cause inflammation.

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Chef Babette's Carrot Cakes

Chef Babette’s Carrot Cakes

When I gave up dairy, I needed to rethink how I would make one of my favorite desserts—carrot cake. With this recipe, which takes advantage of leftover carrot pulp and carrot juice, I can confidently say we nailed it.

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